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I have been trying to eat seafood at least once per week. This week I decided to go with a simple pan seared white fish with avgolemono sauce. Avgolemono sauce is a sauce made from eggs and lemons with a bit of broth. I have really been enjoying using avgolemono recently and I though that it would go nicely on fish. I like to add dill to my avgolemono sauce for some extra flavour. This week the tilapia looked good at the fish monger so I went with that. I served the pan seared tilapia with some Israeli couscous. Keeping with the theme I cooked the couscous in chicken stock with some lemon juice and then finished it with some dill. To complete the meal and add a little green was some steamed asparagus. Of course I poured the avgolemono sauce over the couscous and the asparagus along with the tilapia. Overall this was a really tasty lunch.

Pan Seared Tilapia in Avgolemono Sauce

ingredients

2 tilapia fillets

1 tablespoon oil

salt and pepper to taste

2 eggs

1/2 cup chicken stock (warm)

1 lemon (juice)

1/4 cup dill (chopped)

directions

Heat the oil in a pan.

Season the tilapia with salt and pepper to taste.

Fry the tilapia until cooked and golden brown, about 2-3 minutes per side.

Heat the eggs in a double boiler while whisking until they are frothy.

i'm so glad i came across your blog today, i recently came to the same conclusion about cooking the same types of food and wanting to venture out... i choose a different country each week to research and cook from. if you have any favorites you've made, please let me know so i can try it out!

I am eager to try this sauce since the soup by the same name is a big favorite (although I've never tried to make it myself). Tilapia is delicious. But freshwater panfish can usually be substituted. And we catch a lot of sunfish here. Looking forward to this preparation. Thanks!

I love tilapia as a (slightly) cheap alternative to bass. I've never heard of the sauce (actually I might have done, but I can't work out how to pronounce it, so I don't know) but it looks great! I really want to try it now!

I've noticed your use of avgolemono sauce often - way to make us think of varied way s to use it. I think it's crazy that jan in the UK (comment #1) never say talapia fillets in the uk... I feel like they are everywhere here and a 'go-to' type of fish. Interesting, never knew it wasn't really available outside here?

Kevin! something hilarious happened! i showed your blog to my hong kong friends and they kept laughing at the name of this sauce "avgolemono" as in cantonese...if we aren't careful it could totally mean something else HAHAHA (sorry) LOL LOL LOL

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.